Archive for the ‘Sauce & Dip’ Category
Simple yet delicious appetizer that I came up when the FIFA Worldcup 2010 finals was approaching. All the social network mentioned about it, and people were ready to cheer on their team. Some had plans to go hang out with friends and family where food and drink was involve. I did not have any plans instead I thought about putting something together to enjoy while watching the game at home.
Fried Mussel with Spicy Tamarind Sauce, គ្រុមចំពុះទាបំពងនិងទឹកអំពឹលទុំ, Krum Jompook Tear Nung Tirk Ompil Thum was what I came up with. I really enjoy using the Panko bread crumbs for it’s light, airy and crunchy texture. I’ve used it several times like in my Crispy Garlic Pork and Panko Crusted Fish with Lemongrass Chili Sauce and was really satisfied with the results.
Because you can prep everything and make the sauce in advance, this makes it quick and easy to whip up. Try this at your next gathering.
Fried Mussel with Spicy Tamarind Sauce (makes 12 mussels)
(Krum Jompook Tear Nung Tirk Ompil Thum), គ្រុមចំពុះទាបំពងនិងទឹកអំពឹលទុំ,
12 Green Shell mussels
½ cup Japanese style Panko Bread crumbs
1/3 cup rice flour
fresh ground pepper
3 bowls/plates or containers
Spicy Tamarind Sauce
Defrost mussel if frozen. Remove mussel from shell. Thoroughly rinse both shell and meat separately. Drain and set aside separately.
In container #1 mix rice flour with a few pinches of salt and freshly ground black pepper.
In container #2 crack an egg and use a fork to lightly whisk.
In container #3 add panko bread crumbs.
Make a station with 3 separate large plates one for flour, egg and panko bread crumbs. Use one hand (the dry hand) to dust the flour on lightly then move to the next station and drench the mussel with your other hand (wet hand). On the 3rd station return your dry hand and coat with panko bread crumbs. Press them in lightly so they stick to the mussel. Repeat this process until all mussels are done, set aside.
Heat oil in a frying pan and once they are hot add the mussel and fry them. Watch carefully as the bread crumbs tend to brown pretty quick. Adjust heat accordingly. You can start with med-high heat and then crank it up toward the end to get a nice golden brown crust. Cook until all sides turn golden brown and allow to rest on paper towel to remove excess oil, which should not be much.
To serve, lay the fried mussel back into it’s shell and serve with the Spicy Tamarind Sauce. ENJOY!
This week at my local Lucky Supermarket Tyson game hen were on sale. It comes in 2 per platter and was going for a BOGO free! I jump at this sale and got a total of 4 game hen for about $8. No recipe in mind when I pick them up but because of their convenience size it disappear real quick once I get them home.
I wanted to make sometime quick & easy that doesn’t involve too much time in the kitchen. Steamed Chicken with Garlic Fish Sauce came into my mind in a flash. I set the steamer with some water and while I wait for that to come to a boil I give this baby a quick rinse and stuff it with some aromatics I had on hand like green onion, sliced ginger and a couple sliced of lime. The chicken was perfectly sized so within 30-40 minutes I got a nice juicy and succulent chicken waiting for me to dive in. YUM! Don’t have a steamer? Try poaching instead. First cook the chicken at high heat and then turn it off and allow to poach for 20-25 minutes. Crank the heat back to high for 5 minutes and repeat the process. You can use other cuts of chicken as well but adjust cooking time accordingly.
I allowed my chicken to rest for awhile so that the juices get distribute back into the meat and not flow when I break into them. In the meantime I prepared my simple yet finger-licking garlic-y fish sauce for dipping.
Steamed Chicken with Garlic Fish Sauce (makes 1-2 servings)
(Mon Jomhoy Nung Tuk Jroluk Ktum Saw Tuk Trey) ម៉ាន់ចំហុយនិងទឹកជ្រលក់ខ្ទឹមសរទឹកត្រី
1 game hen (weigh about 1-1½ lbs)
2 stalks green onion
4 slices ginger, cut about ¼ inch thick
1+ ½ lime, divided
water for steaming/poaching
5 large cloves garlic, peeled and roughly chopped
6 red hot bird’s eye chili, roughly chopped, adjust amount if desire
3 tablespoons already prepared fish sauce (see recipe)
chopped cabbage (optional)
Bring a pot/steamer to a boil. Meanwhile rinse the chicken and stuff the cavity with green onion, ginger and ½ lime thickly sliced. Add chicken to the pot/steamer.
Steam on high heat for 5 minutes then reduce to the lowest setting. Continue to cook for another 20 minutes or until the juices run clear when your pierce the inner thigh. The meat should no longer be pink and it should be soft and succulent. Turn off heat and allow to rest.
Meanwhile, in a mortar and pestle add chopped garlic and chili. Pound into a paste. Transfer to a sauce boil and squeeze the juice from a whole lime. Add prepared fish sauce and give it a stir to combine. Taste and adjust to your liking.
Break/chop the chicken into pieces and lay it on a bed of chopped cabbage. Serve along with garlic fish sauce. ENJOY!
It’s been two days since I returned from my trip to Decatur, GA. I had a great time there. Toured many great places (will post pictures and video later) and had a chance to visit three different states while there. One of the highlights of this trip was cooking and eating with friends. We whipped up a lot of classic Cambodian dishes. If you were following me on twitter you probably saw my up-to-the-minute photos of those dishes. However, when I got back I was craving for something different, seafood. Unsure what triggered this craving but I was very happy when I picked up my mail and see that fresh oysters were on sale this week for only .50 cents each! It’s been a long time since I had grilled oysters.
Growing up in Stockton, CA my sister had a lot of gatherings with families and her friends. Oysters were pretty affordable there and they would buy them by the bag. I don’t know how many pounds there were but there were a lot in those bag. My Mother would sometime grill them and other times steam them. Some guest had their own way of making the sauce but my most favorite sauce to paired with grilled or steamed oysters in the shell is this spicy lime sauce. This sauce is very versatile and you can pair it with many grilled meats and seafood. It’s similar to the lime sauce that usually accompany Marinated Beef with Lime Sauce (aka Beef Lok Lac). The base is the same with a few extra ingredients added on. I’ve had it as dipping sauce as well where I simply grill some steak (un-seasoned), slice it thinly and wrap it in lettuce, cucumbers and fresh herbs then dunk it into the spicy lime sauce. DER-LICIOUS!
Grilled Oysters with Spicy Lime Sauce (for 10 oysters)
(Kjong Ang Tuk Jroluk Marech Kroach Chma)ខ្យងអាំងទឹកជ្រលកម្រេចក្រូចឆ្មារ
10 fresh oysters in their shell
½ cup lime juice
1 teaspoon crushed red pepper
½ teaspoon sugar
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed garlic
1 tablespoon finely chopped shallots
a handful of fresh chopped herbs (such as cilantro, basil, green onions, Asian mint)
Video Tutorial to make Spicy Lime Sauce:
Prepare the grill and meanwhile clean the oysters. Using a stiff brush scrub the oyster under cold running water. Make sure you scrub around the opening edges well. Rinse off any dirt off the shell.
Place the oysters on the grill so that none are overlapping. Place oysters so that they’re resting on their deeply curved halves of their shells so their juices don’t run out.
Grill for about 5-7 minutes or until the oysters starts to open. Carefully remove from grill.
To make the spicy lime sauce, in a bowl combine all remainder ingredients and mix well. Taste and adjust accordingly. If you feel that the lime is too strong for your taste you can dilute it with a couple teaspoons of water.
Some oysters might not open as wide as others therefore, you can use a fork to pry them open. Be careful, use kitchen towel if necessary. Serve on a half shell with some spicy lime sauce.
I like to make my Fish Sauce for Dipping ទឹកត្រីជ្រលក់ well in advance and not have to worry about it when preparing certain dishes. When I get a chance, I would make it in large quantities and store it in the fridge. You can keep it in there for months if done right. My Fish Sauce for Dipping recipe is pretty simple. What ever instrument you use to measure keep it consistence throughout.
Ratio & Ingredients
1 fish sauce
2-2.5 hot/warm water
Some like to add peanuts, pickled carrots & daikon, sambal oleak, or chopped fresh garlic and slice chili. If serving right away you can also substitute vinegar with fresh lime juice. If you are making this in large quantities for later use, then I suggest you add them right before serving and not when you store it because these extra ingredients might spoil the sauce in a matter of days.
Combine fish sauce, vinegar and sugar. Pour hot water into the mixture and stir until sugar is dissolve. Transfer into storage container and store it in the fridge. Reuse those little empty sauce/paste glass jars. They work great! What I used this time around was an empty Starbuck Frap glass jar. If you decide to reuse plastic soda bottle it is a good idea to mark the bottle just in case someone grab it for a drink by mistake.
Here are some of the dishes that taste great with this dipping sauce:
Banh Cheiv or Banh Xeo- a Khmer adaptation of the Vietnamese Crepe/Pancake
Spring Roll (Fresh)
Egg Roll (Fried)
Cambodian Mini Rice Cake (Num Krook នុំគ្រក់)
Banh Hoi – Vermicelli Rice Noodles
Cambodian Fried Rice Noodles with Eggs (Kui Teav Cha គុវទាវឆារ)
A beautiful dish that is simple to make. Can be served as a salad or as a meal with rice. I read somewhere that Beef Loc Lak ឡុកឡាក់សាច់គោ was introduce to Cambodia by the Vietnamese. Due to it’s close proximity the two countries has a lot of cultural and cuisine exchanges. Although each country has it’s own variation depending on the regions, both countries refer to it with the same name “Loc Lak”. I’m not going to go into details about the origin or history of this dish. If you like to read more, you can go to Phnomenon post about this subject. All that matters to me is that the dish taste good.
Don’t get discourage by the lengthy list of ingredients. It’s all in the preparation. The cooking time goes by very quick.
1 lb beef cut into 1 inch cube – I like to use the cross rib steak as I find it tender and juicy
3 cloves garlic, minced
1 tablespoon sugar
1 tablespoon oyster sauce
½ tablespoon fish sauce
½ tablespoon sesame seed oil
1 teaspoon dark soy sauce
¼ cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
Juice of 1 lime
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crush red pepper (optional)
1 small onion, thinly sliced
1 head of leaf lettuce, separated into leaves
2 medium tomatoes, thinly sliced
Cooking oil for frying
Other additions include: hard boil eggs, hard boil quail eggs, slice cucumbers, watercress, and water spinach
First make the marinade by combining the ingredients in a bowl. Add the beef and stir to coat. Set aside for about 30 minutes. If longer than 30 minutes then marinate in the fridge.
Slice onions and add it to the vinaigrette. Allow that to lightly pickle for 5-10 minutes.
Make the lime sauce and set aside.
While those are going prepare the bed of lettuce on a serving platter. Add slice tomatoes and onions along with vinaigrette when ready.
Heat a pan with oil and wait until the oil starts to smoke. Add the cube marinaded beef carefully not to overcrowd them. Wait a couple of minutes for the beef to sear before you start to move them. Do the same on all sides. Pan sear them in batches if you have to. Cook the beef to your perfection. Once done transfer them on top of the vegetable platter.
Serve with lime & salt dip on the side. This dish can be served as a salad or with some steam rice for a complete meal.
I sometime like to make lettuce wrap by taking the tender chunks of beef and wrapped in lettuce leaves then dipped in the piquant lime sauce. This requires your finger. If you don’t want to use your hands then you can chop the lettuce into bite size before making a bed.
Pahok Ktiss is an artful and delicious way to enjoy your favorite fresh and cooked vegetables. The rich dipping sauce, a nicely spiced combination of pork and coconut milk, is further seasoned with pahok, added in quantities to suit your taste buds. Serve with plenty of steam rice to allows the flavors to expand and develop.
hen I was growing up my Mother made this dip often, in large quantities and store the left overs in the fridge for later. It only need a quick heating the next time around. A quick and easy dip to serve and used up vegetables that might be hanging around the fridge.
I had received many request for Pahok Ktiss recipe since I’ve started my Blog and making videos on Youtube. Ive never made it myself and this was my very first attempt. I didn’t have the same ingredients that my Mother used so I just find other ways around it. In the process, I learned thing that I will or not do the next time around.
You can view my recipe and cooking tutorial for Pahok Ktiss on Youtube here.
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I haven’t had this dish in a very long time. So when I made it, I thought why not make a tutorial video too? It was SoOoOo G-O-O-D that I made it again the next day. 😆 Now I rest this dish maybe until another month or so. Enjoy my version of Tuk Kroeung Khmer and check out my video while you are at it. 😛
If the embed video doesn’t appear, you can view it on Youtube here.
If you enjoy my video please rate, subcribe and
most definitely let me know how I’m doing. Thanks!